Cheesy Chicken Alfredo Bake

A delicious, creamy Chicken Alfredo casserole that’s easy to make and perfect for any night of the week!

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Course: Main Course

Cuisine: Italian-American

Keyword: Chicken Alfredo Bake

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings:

Calories: 588kcal

12 oz penne pasta
3 boneless, skinless chicken breasts (marinated in Italian dressing, if desired)
1-2 tbsp vegetable oil
¼ tsp thyme
¼ tsp poultry seasoning
Salt & pepper, to taste
2 tbsp olive oil
½ cup butter
2 tsp minced garlic
4 tbsp all-purpose flour
3 cups half & half
3 cups milk
3 cups shredded Italian five-cheese blend, divided
Italian seasoning (for garnish)

If possible, marinate the chicken in Italian dressing for a few hours or overnight for extra flavor.
Cook the pasta according to package instructions, then drain and set aside.
Heat 1–2 tbsp vegetable oil in a skillet over medium heat.
Slice the chicken breasts in half lengthwise for even cooking.
In a small bowl, mix salt, pepper, thyme, and poultry seasoning, then rub onto the chicken.
Cook the chicken in the skillet for about 15–20 minutes, flipping halfway through, until fully cooked. Set aside to cool, then cut into bite-sized pieces.

Preheat oven to 350°F (175°C).
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes.
Whisk in the flour and cook until bubbly.
Gradually whisk in half & half and milk. Bring to a gentle boil, then reduce to low heat and simmer for 5 minutes.
Stir in 1½ cups of shredded cheese and cook for another 5 minutes, until the sauce thickens. Remove from heat.

In a large bowl, combine the cooked pasta, chicken, and Alfredo sauce, mixing well.
Lightly grease a 9×13-inch baking dish and pour in the pasta mixture.
Sprinkle the remaining 1½ cups of cheese evenly over the top.
Garnish with Italian seasoning and a sprinkle of pepper.
Bake for 30 minutes, or until the casserole is bubbly and golden brown.